Ingredients
Method
1
Heat oil in a large pot or deep skillet over medium-high heat. Add mustard seeds and let them crackle and pop for about 30 seconds, then add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
2
Add minced onion to the pot and cook, stirring occasionally, for 3-4 minutes until the onion becomes translucent and softened.
4 minutes
3
Stir in the cumin, cinnamon, coriander, and ground cardamom, cooking for 30 seconds to 1 minute until the spices release their aroma.
1 minutes
4
Add cayenne pepper and turmeric, stirring well to combine all the spices evenly with the onion mixture.
5
Pour in the cooked chickpeas and water, stirring to combine thoroughly. Bring the mixture to a simmer.
2 minutes
6
Reduce heat to medium and simmer for 15-18 minutes, stirring occasionally, until the chickpeas are tender and the flavors have melded together.
16 minutes
7
Taste the chana and adjust salt and spices as needed. If the consistency is too thick, add more water 1/4 cup at a time; if too thin, simmer uncovered for an additional 2-3 minutes.
8
Transfer to a serving dish and serve hot as a main course with roti, naan, or rice.